Watercress is finally coming back into season! I was so excited to find it again in the market, I snatched up three bundles of it to make the delicious Watercress soup my mother used to make for me while growing up in Hong Kong. It was by far, one of my favorites (along with Vichyssoise and pumpkin soup)! It’s extremely easy to whip up, and only requires 5 main ingredients. AND!!! It’s a perfect starter for when you invite your vegetarian/pescatarian (Caroline) and vegan buddies over for a meal!
Like Helena and Caroline, soup often finds itself accompanying many of our meals on a regular basis. Miso soup is almost a daily staple in our home, along with some Chinese bone broths or Filipino soups (like Sinigang and Bulalo – which I will surely post one of these days) and on occasion a heartier creamy vegetable potage.
For those who are unfamiliar with this leafy green vegetable, it has actually been around for thousands of years, and is said to probably be one of the first leafy greens consumed by humans. It belongs to the Brassicaceae family of vegetables, which includes cabbage, radishes, wasabi, arugula and others. It grows best along creeks or rivers, as well as very moist soil. Slightly peppery in taste when raw (equally delicious in salads), their sharp flavor subsides when cooked in soups etc.
Considered a Superfood, watercress is jam packed with nutrients and health benefits! What is your favorite soup or potage? Please share your favorites in the comments below!
In honor of my beloved Maman, let’s get this soup started!
SPRING WATERCRESS POTAGE RECIPE: Serves 6 (as an entrée)
INGREDIENTS:
350 g Watercress
4-5 (700g) Potatoes (medium)
3 cloves Garlic
1 Onion (medium sized)
1.3 liters Chicken or vegetable stock
2 to 3 tbsp Olive oil
Salt and pepper to taste
METHOD:
1) Wash watercress and cut off woody ends and discard. Chop into smaller pieces – set aside.
2) Wash and peel potatoes and chop into small cubes (this will allow them to cook through faster) - reserve.
3) Cut onion in half, and slice each half into thin slices.
4) Peel garlic and slice into rounds.
5) In a medium sized pot, heat olive oil over medium heat and sauté onion slices for around 5 minutes until translucent and softened – be careful not to brown. Add the garlic and continue to sauté another 2 to 3 minutes until softened. Lower the heat if onions and garlic start to brown.
6) Add the potatoes and sauté for around 2 minutes until the cubes are coated with oil.
7) Pour the chicken or vegetable stock into the pot and simmer over low-medium heat for around 10 minutes until the potatoes are cooked through and soft.
8) Add the watercress once potatoes are fully cooked and continue to simmer gently while covering with a lid for 2 minutes. Turn off heat, uncover and using an immersion blender or standing blender, blend for around 3 minutes. If using a standing blender, be sure to blend in 2-3 batches (removing each batch in the process) depending on the size of your blender, so the soup doesn’t end up exploding out of it, resulting in burns.
9) Add salt and pepper to taste.
10) For an even heartier option, add a dollop of crème fraiche to each bowl.
En Guete ! Bon Appetit! Buon Appetito! Itadakimasu!
Gastronomically yours,
Pia 💖
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